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Best One-Bowl Banana Bread Recipe (No Mixer)

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This one-bowl banana bread is a simple, forgiving loaf that doesn’t require a mixer. It’s perfect for using up overripe bananas and delivers a moist, tender crumb with caramelized edges every time.

Ingredients

Scale
  • 3 medium or 2 large ripe bananas (spotted or black)
  • ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt or table salt
  • ½ cup chocolate chips, chopped walnuts, or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Optionally, line with parchment paper, leaving overhang for easy lifting.
  2. In a large mixing bowl, mash the bananas with a fork until mostly smooth with a few small lumps remaining.
  3. Add the melted butter and granulated sugar to the mashed bananas. Stir until combined. The mixture will look slightly grainy.
  4. Add the egg and vanilla extract. Whisk until smooth and glossy. Ensure the melted butter is not too hot before adding the egg to avoid scrambling.
  5. Add the flour, baking soda, and salt directly on top of the wet mixture. Stir with a spatula or wooden spoon until just combined. A few streaks of flour are okay; do not overmix.
  6. If using, gently fold in chocolate chips, nuts, or other mix-ins with about 5-6 strokes.
  7. Pour the batter into the prepared loaf pan. Spread evenly with a spatula. Tap the pan on the counter a few times to release air bubbles.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and cracked.
  9. Let the bread cool in the pan for 10 minutes. Then lift it out using the parchment paper handles and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Notes

Use the darkest, spottiest bananas for the best flavor. Measure flour by spooning it into the cup and leveling off—do not scoop directly from the bag. Do not overmix the batter to keep the bread tender. Let the bread cool completely before slicing to avoid a crumbly texture. The flavors improve after a day or two.

Nutrition

Keywords: banana bread, one-bowl banana bread, easy banana bread, no mixer banana bread, moist banana bread, classic banana bread

Find it online: https://ovenmila.com/best-one-bowl-banana-bread-recipe-no-mixer/